Ingredients FOR THE COD

• 600 g 4 slices of desalted cod
• extra virgin olive oil
• rosemary

Ingredients FOR COD MILK

• L whole milk
• 150 g cod waste
• 1 stalk of celery
• 1 carrot
• 1 bay leaf
• 1 onion
• lemon juice

Ingredients TO COMPLETE

• 400 g clean escarole
• extra virgin olive oil
• pitted olives
• desalted capers

FOR THE COD
Clean the fish and peel it, keeping the scraps. Divide it into 4 portions and put it in vacuum bags with oil and rosemary. Then cook in the Roner at 52 ° C for 20 minutes.
Alternatively, use steam cooking: season the cod with oil and rosemary and wrap it in a film suitable for cooking. Let it marinate for 30 minutes, then cook it in the steamer for 8 minutes; finally free it from the film.

FOR THE COD MILK
Cleanse celery, carrot and onion and cut them into small pieces. Put them in a saucepan with the milk, cod scraps and bay leaf and cook until it is reduced by a third.
Filter milk, add 60 g of lemon juice and return to the heat, thickening in a sauce.

TO COMPLETE
Jump the escarole in a non-stick pan with a drizzle of oil, together with the olives and capers. Cook for 2-3 minutes, until the escarole is wilted.
Serve cod with warm cod milk and escarole.

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